Yangzhou Salted River Shrimp
About Yangzhou Salted River Shrimp - Jiangsu Cuisine
Saltwater river shrimp is a classic traditional dish in Jiangsu and is a representative work of Jiangsu cuisine. With a light and sweet taste and fine preparation, Yánshuǐ Héxiā is famous for stewing, boiling, simmering and steaming. Yánshuǐ Héxiā is widely popular in local families and restaurants.
Ingredients
- Shrimp 500g
- Appropriate amount of cooking oil
- 2 tablespoons soy sauce
- Cooking wine 2 spoons
- Salt as appropriate
- sugar a little
Instructions
- 1. Wash the shrimps and poke some small holes on the surface with bamboo skewers to facilitate the flavoring.
- 2. Evenly apply salt, cooking wine, soy sauce, five-spice powder and other seasonings all over the body, and marinate for more than 2 hours (refrigerating overnight is better)
- 3. Preheat oven to 200°C (or 180°C for air fryer)
- 4. Place the shrimps in a baking pan and brush with honey water or oil
- 5. Place in the middle rack of the oven and bake for 30-40 minutes, turning over halfway through and brushing with sauce.
- 6. Bake until the surface is golden and fragrant and the inside is cooked. Take it out to dry for a while and then cut into pieces and serve on a plate.
Cultural Notes
Saltwater river shrimp embodies the culinary essence of Jiangsu cuisine. Jiangsu cuisine is one of the eight major cuisines in China, represented by Nanjing cuisine and Yangzhou cuisine. Jiangsu cuisine pays great attention to each dish and its preparation is extremely meticulous. Lion's head, braised pork in boiling water, and squid are all classic representatives of Jiangsu cuisine. In Jiangsu, people are very particular about the selection of ingredients and the control of heat, and saltwater river shrimp is the epitome of this ingenuity.